Sweet Potato Casserole with Marshmallow & Pecan Topping

I love sweet potatoes and often eat the leftovers cold for days following our actual Thanksgiving meal. If you use really big sweet potatoes, the potatoes themselves won’t be overly sweet, but the toppings add just the right amount of sweetness. Even our four-year-old, the queen of pickiness, likes these, and she’s been asking for them again ever since I made them last week!

Update (November ’13): As our eating habits have changed over the past few years, we’ve found that this casserole is too sweet for us as originally written, so we now use 6 sweet potatoes rather than 4 to reduce the sweetness. I’ve also started using coconut sugar in place of refined sugar, which adds a slight caramel flavor to the dish!

This year, I’ll be attempting to make a dairy-free version, substituting expeller-pressed coconut oil for the butter in the potatoes and the topping and unsweetened almond milk for the milk.

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I was searching for the perfect “Sweet Potato Casserole with Pecan and Marsh Mellow Topping” and ran along this one! I think it’s going to be great! Getting ready to try my hand and see how it turns out!

Selena Bigley

I haVE MADE THIS EVERY YEAR FOR THE LAST FOUR YEARS AND EVERYONE LOVES IT…AND EXPECTS IT. THANKS.

Hi, I'm Mandi, and I'm so glad you're here!

A few things you should know about me: I'm a wife and mother of 6, as well as a full-time work-at-home mom, a passionate entrepreneur, a homeschooler, and an INTJ, with a heavy emphasis on the introvert! And I'm pretty sure fair-trade chocolate, loose leaf tea, and Starbucks lattes are among life's greatest pleasures.